Did you know that oysters have terroir?
I can’t say one way or another if oysters experience terror. Though perhaps at the hand of a rabid oyster lover, an individual oyster might experience a form of oyster-terror. I can say, however, that oysters have terroir. Wikipedia tells us, in its quiet Wikipedia-esque-authority-esque way that terroir
“…was originally a French term in wine and coffee used to denote the special characteristics that geography bestowed upon them. It can be very loosely translated as “a sense of place” which is embodied in certain qualities, and the sum of the effects that the local environment has had on the manufacture of the product.”
The concept of terroir is used more often to discuss wines and coffee, but oysters have terroir, too. As a matter of fact, the vast majority of oysters eaten worldwide are one of three species. Their uniqueness comes from their terroir. Local salinity, nutrients, temperature and trace minerals all contribute to an oyster’s flavor, firmness, size and shape. Some terms that are employed to describe an individual oysters taste and texture include “tannic”, “buttery”, “sweet”, “salty”, “firm”, and “briny.” And all of these stem from terroir. And there you have it.
Oh, and if you’re interested in oysters, check out this list-in-progress: Oyster Varieties on Listphile. Time to finish blogging and - yes - track down a fresh oyster or twelve.